Agriculture, Food Industry

Butcher

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Description of job position

Slaughtering livestock by means of electric current or captive bolt pistol.
Bleeding and skinning of the slaughtered animals.
Removing the head and feet from the carcase, cutting up carcases using a saw machine or handsaw.
Removal of intestines, entrails and other organs.
Boning the meat on the line, table or hook.
Final processing and sorting the meat for distribution.
Manufacturing the sausages, salami, black and white pudding and other meat products.

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